We want to start including more food and wine pairings here on HnA…some that work and probably some that won’t work; wine is an adventure after all.
While my sister and niece were visiting from Texas recently, Annie decided to make Kung Pau Chicken so we needed to find something to pair with it. Coincidentally we had been to Moonstone Cellars over in Cambria earlier that day and picked up their Gewurztraminer which ended up being our choice to go with this meal prepared by the lovely Annie. Before I pass it over to Annie to let her explain how she made the dish, I will say that I loved the meal and the pairing. The chicken was pretty spicy and the Gewurz cut it perfectly. This combo is already on my list to repeat!!
Annie here…okay, now the scoop on how to whip up some Kung Pao Chicken!
– 2-4 boneless chicken breasts, cut up into bite-sized chunks
– 2 large red bell peppers, cut up into chunks
– 1 large white onion, yeah, cut up into chunks
– Roasted, salted peanuts
– Chili garlic sauce (you can usually find this on the aisle with the soy sauce at your grocery store.
– Cilantro for garnish (I forgot the cilantro this time around, so let’s blame it on the fact that I went shopping AFTER we went wine tasting!)
Cut your chicken up first, and put it aside in a bowl with some soy sauce, garlic salt, sesame oil, rice wine vinegar, and cornstarch. Use your taste and imagination to figure out quantities.
Chop up the veggies and have your chili garlic sauce ready. Now heat up a large skillet over high heat and add a little olive oil…throw in your chicken and let it brown. Throw in the veggies and a good amount of the chili garlic sauce. You’ll want to taste it as you go to be sure you don’t get it too spicy! You can serve this over steamed white rice, or brown rice, or just as is!
When it’s all saucy and good, top it with some cilantro and peanuts to your liking, pour yourself a glass of Moonstone Gewurztraminer and enjoy!!!
So…what pairing have you created recently that hit the mark or just missed??
Some say Kung Pao Chicken!! I just love it with Toasted Head Chardonnay. As a matter of fact the first time I tasted Toasted Head Chardonnay was with Kung Pao Chicken at PF Chang. I’ll have to try it with a Gewurztraminer next time. Cheers!
Bummer Duncan…apparently that was my bad spelling taking over. LOL. The Gewurtz helps with spicy stuff…went very well together!!! 🙂
That sounds yummy. I might just run out to Panda Express and order me some for dinner tonight. I seldom buy Gewurztraminer, I ususally get Sanv Blanc, Chard, Pinot Griogo, so when I buy all the ingredients to make this Kumg Pao Chicken next time I will get some Gewurztraminer to pair with it. Thanks Annie!
The right Sauv Blanc could work Bev, but I’d still suggest a Gewurz. I’m not typically a fan of this type of wine but I enjoyed this one for some reason and combined with the food I loved it. Cheers to you and let us know if you end up trying it.
Sounds great! I like Gewurz w spicy food as well. Recent pairings that recently work: I did go for the Tempranillo last night and was pretty pleased. But “really worked”, I’d have to go with the Barolo we had with black truffle risotto…will have that posted later today!
David, I have not had many Barolo’s although the few I have had I’ve enjoyed. Anything w/ truffles just sounds amazing! Gotta love this food and wine adventure!!